Guinea Fowl with Truffle Perlage – Chef Marcello Trentini

Ingredients:

• 2 guinea fowl breasts
• 2 guinea fowl legs
• Tartuflanghe Black Truffle Perlage
• 1 stalk of celery
• 2 carrots
• 1/2 kg of shallots
• 2 cloves of garlic
• 1 sprig of thyme
• 1 glass of white wine
• 1 tablespoon butter
• 1 bunch of aromatic salad greens
• Extra virgin olive oil
• Salt
• Pepper

Preparation:

For the guinea fowl stock, place the legs in a pan with the garlic, oil, and thyme. Bring to a boil and sauté over high heat until very brown.
Remove the thyme and garlic, add the thinly sliced ​​celery and carrots, and continue sautéing until the vegetables are golden brown. Drain the meat and herbs from the cooking fat, and add the shallots, sliced ​​into wedges, to the same pan and cook until completely softened. Add the remaining ingredients, deglaze with white wine, cover with cold water, bring to a boil, cover, and simmer gently for at least two hours.
Once cooked, strain the mixture, reduce by half, and brush with butter. Season with salt and keep warm.
In a non-stick pan, sear the guinea fowl breast on the skin side until it is well browned, turn it over, brown it on the inside too and, using a kitchen thermometer, stop cooking at exactly 60°C.

Plate finishing

Place a good amount of glossy guinea fowl stock at the base, the breast crunchy on the outside and melting on the inside, the truffle caviar on top of the skin and complete with the aromatic salads.

Chef Marcello Trentini – Magorabin Restaurant – www.magorabin.eu – Photography Marco Iozzo